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Category Archives: Moroccan Recipes

I am giving you here a vegetable chicken soup variation my mother lives on almost daily— Vegetable Chicken Soup as a meal: Nothing gets discarded. It’s the best! If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot. Do you happen to have lots... Read More

Julia Child’s Bouillabaisse, the perennial favorite, wears several hats, all quite becoming. My version of Moroccan Fish Soup omits the verboten shellfish, and has very pleasing Moroccan overtones (this Moroccan can’t help it!) Some Seder guest recently created quite a stir at my (kosher) table when she declared after tasted... Read More

This delightful Moroccan roasted salmon is overlaid with our beloved Moroccan flavors: Lemons, olives, tomatoes, cilantro, saffron. It is also a complete meal. After including so many goodies in your roasted salmon, no need to worry about side dishes: It’s all in! This is why I love love love our Moroccan... Read More

You will love to include these fish fillets in your repertoire. I think you can tell: I am crazy about our Sephardi fish dishes: Glorious in their simplicity and their flavor pairings. Sweet and Sour Sauce done the right, natural homemade way: Yum. And these fish fillets are so easy... Read More

My stuffed salmon is not nearly as hard as the stuffing part might make it sound. Who knew almonds would make a wonderful stuffing for fish? We Sephardis always did: almonds are a staple for both sweet and savory dishes. And when they are paired as in this stuffed salmon with... Read More

Cholent, Dafina, Shkhina, Chamin: It just depends where you grew up. The stuff of nostalgia! I get countless requests for a “totally gasless” cholent recipe, and my answer always is, while I think this would be pure utopia (come on guys, get real!), I have many ideas for a cholent that is... Read More

This split pea soup is a model of Moroccan food simplicity. Another soup that costs pennies, takes minutes, and tastes like a million bucks. My Moroccan Split Pea Soup is vegetarian without even trying, and so much richer than the sum of its plebeian parts. This is practically my granddaughter Tsofia’s... Read More

Every Cuisine boasts a hot condiment. Just look at my Hot Sauce Happy Family! Harissa is the one we grew up with in Morocco, slathering it everywhere except maybe on toast at breakfast time. Children, no need to fight about who has the BEST Hot Sauce, as you see we... Read More

A friendly warning: You will never be able to speak disparagingly about the lowly prune again after you have tasted this magnificent dish, so find something – or someone else to pick on! You might want to make this dish a day, or even two in advance. Just be sure... Read More

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Lévana Kirschenbaum is a world-renowned chef and is most recently the author of the acclaimed The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple. For over thirty years she was co-owner of Levana Restaurant in Manhattan's Upper West Side, and a pioneer in Kosher upscale dining. She has a devoted in-person and online following for her fearless, practical and nutritious approach to cooking. Levana’s favorite activity is doing cooking demonstrations (it’s Dinner & A Show!) for special events, parties, showers, fund-raisers and gatherings of foodies.